Chicken & Ham Pie

 

This is a recipe I meant to share with you yesterday but with all of the upset of Todd's fall and everything, I never got around to it. Normally I would make a better presentation of it as well, showing you what you can serve on the side, but again with Todd's fall, that just didn't get done!

Nevermind, its the pie you are here to see.  And this is one heck of a tasty pie!  Its a great example of making something delicious from what you have at hand to use!

 

I love the crust for this.  It uses a fat combination of lard and butter, along with flour, baking powder, onion salt and milk.  Normally I would use all milk, but we are rationing to make our milk last longer and so I used half milk half water, and you know what?  It was every bit as delicious as always. 

 

It is a lovely tender and flaky crust, and the onion salt gives it a bit of a savoury flavour that works really well with the fillings.

 

I had leftover chicken from my roast chicken that we had the other day so I used some of that.  I also had a package of deli ham slices in the refrigerator that needed using. Chicken and ham are a very popular pie combination over here, so I thought why not!  Use it up, wear it out, make it do or do without!

 

It does use a tin of cream of chicken soup in the fillings also,  but no worries if you don't have any.  Make a thick cream sauce, using 2 TBS flour, 2 TBS butter, 240ml/1cup of chicken broth and 240ml/1 cup of milk. 

 

Melt the butter in a saucepan, whisk in the flour, cook for a few minutes, then whisk in the broth and milk.  Cook, stirring constantly until it thickens and then cook for a few minutes longer.  Taste and adjust the seasoning as desired.  Let it cool completely before you use. You don't want to melt the fat in the pastry.

 

There are three layers of pastry in this.  A bottom crust.  A middle crust between the chicken and the ham fillings.  A top crust to tuck it all in nicely. Brush it with a bit of milk, if desired and bake.

 

That pastry is heavenly and the fillings are pretty tasty also.  If you have any pastry trimmings, this is what my mom used to do with them.  She would roll them out, spread them with butter, fold in half and then cut into squares.  We would enjoy them with soup. Oh so tasty instead of crackers and bread and no waste of anything.

 

Like I said, normally I would have shown you what to serve with this tasty pie.  But today you will have to settle with my recommendations.  Todd likes mashed potatoes with his, with peas and gravy. (He is so British.)  You could also have oven chips.

 

The Canadian in me prefers coleslaw or a salad with mine.  Yesterday I had pickled beets, due to a lack of salad ingredients in the house. 

  

Truth be told, this pie would be great even on it's own!  Tina stopped by yesterday to pick up her CFM printouts on the BOM I had been doing for her and I gave her two slices to take home for her and Tony's supper.  She was most appreciative and Todd and I will have the rest for our dinner today!  I don't think anyone will be complaining that it is leftovers!

Chicken & Ham Pie

Yield: 6

Author: Marie Rayner

This is a simple recipe in which a little bit of meat goes a very long way. The pastry is heavenly and altogether this is quite, quite delicious.

Ingredients:

For the chicken filling:

• 250g cooked chicken, cut into small bits (2 cups)
• salt and black pepper to taste
• 1 tsp parsley flakes
• 1/2 (295g)tin of condensed cream of chicken soup (10 3/4 ounce tin)

For the ham filling:

• 250g sliced deli ham chopped (about 8 ounces)
• salt and black pepper to taste
• 1 tsp parsley flakes
• 1/2 (295g)tin of condensed cream of chicken soup (10 3/4 ounce tin)

For the pastry:

• 115g of lard (4 ounces)
• 115g butter (4 ounces)
• 420g plain flour (3 cups)
• 4 tsp baking powder
• 1 tsp onion salt
• 160ml milk (2/3 cup) (I used half milk, half water)

Instructions:

How to cook Chicken & Ham Pie

1. To make the ham filling, mix all of the ingredients together in a bowl. Set aside.
2. To make the chicken filling, mix together all ingredients in a bowl. Set aside.
3. To make the pastry, sift the flour and baking powder into a large bowl. Stir in the onion salt. Drop in the fats and rub them in with your fingertips until your mixture resembles fine breadcrumbs with a few pea sized bits. Stir in the milk with a fork to form a soft dough. Divide into three bits, with one bit being larger than the other two. This will be the bit you use to line the bottom and sides of the baking dish.
4. Preheat the oven to 190*C/375*F/ gas mark 5. Have ready a 7 by 11 inch rectangular pie baking dish.
5. Roll out the largest bit of the pastry on a floured board, using a floured rolling pin, to a size large enough to lie the bottom and sides of the pie dish. It should only be about 1/4 inch thick. Line the dish with this. Spread the ham filling on the bottom of the pastry.
6. Roll out another bit of pastry large enough to just cover the ham filling. It should also be 1/4 inch thick. Place on top of the meat. Spread the chicken filling over top.
7. Roll out the remaining pastry large enough to cover the chicken filling with a bit of overhang to tuck in the sides. Place over the chicken filling and tuck in the edges all around. Crimp the edges. Brush with a bit of milk and slash to vet the top.
8. Bake in the preheated oven for 35 to 40 minutes until golden brown and bubbling. Serve hot and cut into squares. This is delicious!

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it #EnglishKitchen

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Normally I would bake a few things sweet/wise for the weekend, but I am trying to make my flour last a bit longer until I know I can get more.  I had to bake us a loaf of bread yesterday as well as we had run out.   I hope you are all doing well!  We can do this!   I know we can! 👍👍👍

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Classic Roast Chicken & Gravy

 

We were supposed to have the Missionary Sisters over for dinner this week. Unfortunately because of the Corono Virus our plans changed, and we were not able to have them.  That made me a bit sad as we had not had the missionaries over for dinner for a while and I had been really looking forward to seeing them, but better safe than sorry.

 

I had bought in a medium sized free range corn fed organic chicken as a treat.  I found a recipe on the BBC Good Food Site, and then added my own twist to it.

 

We like Roast Chicken in this house. We always enjoy it on the first day, and then I use the leftovers to make sandwiches or a casserole, and the bones for soup.

 

A roasting chicken is always a good economy.  At least that's my opinion.  Just buy the best chicken you can afford to buy and  then cook it properly. Your reward will be at least three decent meals out of it. Our chicken today was nice and plump.

 

Garlic, thyme and lemon work with chicken to form a trinity of delicious flavours. In this instance, the chicken itself is filled with lemon halves and  sprigs of thyme, and then roasted on a bed of vegetables and garlic. I also add some butter to the cavity along with some seasoning.

 

The outside of the chicken  is rubbed well with more butter and then seasoned generously with salt and pepper.

 

Just plunk it into the oven and leave it to roast for about an hour and a half, and you will have a nicely roasted bird.

 

You can make a really delicious gravy from the drippings, once you have strained out the roasted vegetables.  The roasted vegetables actually add quite a bit of flavour into the mix.

 

And the flavours of the chicken itself are greatly enhanced with the lemon and thyme that is inside. I think the butter I add inside, also helps to keep it moist.

 

We are pretty boring when it comes to what we serve our chicken with.  Its always the same.  But its what we enjoy.

  

Mashed potatoes, stuffing, swede (turnips), carrots and peas.  Simple.  You can't get much better than this!

Classic Roast Chicken & Gravy

Yield: 4

Author: Marie Rayner

Nothing is more comforting than a delicious dinner of Roast Chicken and vegetables. Crisp skin on the outside, and succulent, flavourful, tender and juicy meat on the inside. This is my way of achieving just that. Lemon and Garlic bring out the best in chicken. The three just go together like peas and carrots!

Ingredients:

• 1 medium sized roasting chicken, about 1 1/2 kg in weight (about 3 pounds)
• 2 carrots, roughly chopped
• 1 onion, peeled and roughly chopped
• 1 stick celery, roughly chopped
• 6 cloves garlic, bruised
• 1 unwaxed lemon, halved
• 4 TBS butter
• olive oil
• 3 sprigs of thyme
• Sea Salt and cracked black pepper to taste

For the gravy:

• 1 TBS plain flour
• 250ml chicken stock (1 generous cup)

Instructions:

How to cook Classic Roast Chicken & Gravy

1. Pre-heat the oven to 190*C/375*F/gas mark 5.  Scatter the chopped vegetables and garlic in the bottom of a roasting tin with sides, large enough to hold the chicken.
2.  Season the chicken well inside with salt and pepper. Put  the lemon halves, 1 TBS of butter and the thyme into the cavity of the chicken. Place the whole chicken on top of the vegetables and garlic in the roasting pan. Rub the remaining butter over the breast and legs. Dust the whole thing with some salt and pepper and drizzle with some olive oil. Place in the heated oven.
3. Roast, uncovered and undisturbed, for approximately 1 hour and 25 minutes, or until the juices run clear when pierced with a fork.
4. Remove from the oven, carefully remove the chicken from the pan to a serving platter, loosely tent, and let it sit to rest for about 10 to 15 minutes before serving.
5. While the chicken is resting make the gravy.  Strain the juices from the roasting tin to a saucepan and place over a low flame, then stir in the 1 TBS of flour.  Allow it to cook and sizzle until it turns a light golden brown. Gradually whisk in the chicken stock, whisking constantly until you have a thickened sauce.  Simmer for 2 minutes to cook out any flour taste.  Taste and adjust seasoning as desired.
6. Slice the chicken and serve hot with your favourite vegetables on the side and the gravy for spooning over top.

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it #EnglishKitchen

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We are now living in a new world.  I'm not sure I like it. I hope we don't have to live like this for too long, but they are saying it will most likely be at least three months for those who are elderly and with underlying health problems, which would be us. 😲 

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BBQ Flat Chicken Tacos for Two

  

I am sitting here as I write this and I am trying to think back to when I first tasted Mexican Food. (Not that this recipe is very Mexican by any stretch of the imagination.)  I think it was when I had moved to London, Ontario and we discovered a restaurant called Chi Chi's.  I believe it was a chain restaurant.

 

We used to go there every now and then and treat ourselves to Chimichangas and fahitas, and yes, (at that time) margaritas.  I liked the strawberry ones. They were so yummy.  The Fajitas were probably not overly loaded with fat and caloried but those Chimichangas could probably  be considered heart attack specials.

 

But we were young and did not think of such things. They fed you hot tortilla chips and salsa while you waited for your order.  If it was your birthday they would don Somberoes and come and sing Happy Birthday to you at your table.  Horror of all horrors. As a person who did not and does not like to be the centre of attention, this was a fate worse than death.

 

My sister taught me how to make Nachos.  I learned how to make Enchiladas from an old Sunset cookery book.  My love of all things Tex Mex was born. 

 

Up to that point the only thing even remotely resembling Tex Mes in my experience was my mother's Chili Con Carne and she got that recipe from off a can of tomato soup.  Not exactly authentic, lol.

 

Of course when you have five growing and hungry children, it can get to be rather expensive to eat out and so you learn to make things you like at home and that is what I did.  I think I got rather good at making Enchiladas and Nachos, Tacos and Chili.

 

These Flat Chicken Tacos resemble real tacos only in the sense that they are served with flour tortillas.  We like soft tacos in this house.  You can eat them flat with  knife and fork (my husband's preference) or folded up like a real taco. (My bohemian preferral!)

 

I simply toast some six inch soft flour tortillas over my gas burners until blistered and blackened on the edges and then I top them with shredded poached chicken that I have mixed with my own special sauce.

 

My sauce is tangy and smoky and spicy. I add some heat by using Spanish smoked paprika, this also adds a smoky touch . . .  I do use tomato ketchup. It works well.

 

I add brown sugar, cider vinegar, Worcestershire sauce and mustard. I use Dijon, but you use whatever kind of mustard you like.

 

I add a full teaspoon of Green Tabasco sauce. Oh, I simply adore Green Tabasco sauce. I could eat it with a spoon.  Its not quite as hot as the regular one and has a green chili flavour.

 

I use a bit of seasoning and some garlic powder.  This gets cooked for a short to really meld the flavours and then I stir it into the poached and shredded chicken.

   

The chicken then gets piled onto the tortillas, topped with a four cheese blend, sprinkled with red onions and baked until the chicken is hot and the cheese has melted. You don't want them to brown. You want the tortillas to stay fairly pliable.  Served hot with your favourite toppings, they are really quite delicious.

 

Today I accompanied them with a quick slaw that I threw together by grating a carrot, shredding a head of baby gem lettuce, and hand shredding a bit of red cabbage.  This I dressed with a mix of Mayonnaise, Ranch dressing, a squirt of Lime juice and a pinch of sugar.  It was quite yummy if I don't say so myself, and I know I just did!

BBQ Flat Chicken Tacos for Two

Yield: Makes 4 flat tacos

Author: Marie Rayner

These are so simple to make and incredibly delicious. I like to serve them with a lime dressed coleslaw on the side.

ingredients:

For the sauce:

• 120g tomato ketchup (1/2 cup)
• 1 TBS soft light brown sugar
• 1 TBS apple cider vinegar
• 1 TBS Worcestershire Sauce
• 1/2 TBS Dijon mustard
• 1 tsp green Tabasco sauce
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• 1/4 tsp rubbed dry oregano
• salt and black pepper to taste

You will also need:

• 2 boneless, skinless chicken breasts, poached and shredded
• 4 (6-inch) soft flour tortillas
• 120g grated four cheese blend
• 1/2 small red onion, finely chopped
• any garnishes as desired (lettuce, chopped tomatoes, spring onions, sour cream, etc.)

instructions:

How to cook BBQ Flat Chicken Tacos for Two

1. Mix all of the ingredients for the sauce in a microwave safe beaker.  Microwave on medium for about 3 minutes, stirring every minute.  Set aside.
2. Preheat the oven to 180*C/350*F/ gas mark 4.  Have ready a large baking sheet that will hold all of the tacos in one layer, or two smaller baking sheets.
3. Turn on a gas burner if you have gas and using a pair of tongs, toast the tortilas on both sides and then place them in a single layer on the baking sheet.
4. Shred the chicken into the bowl and then add enough of the sauce mixture to moisten well, or to your taste.  Divide the chicken mixture between the four toasted tortillas.  Divide the cheese and sprinkle one fourth of it on top of each taco. Sprinkle with the chopped red onions.
5. Bake in the heated oven until the chicken is hot and the cheese has melted. Sit back and enjoy with your favourite toppings.

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it #EnglishKitchen

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Oh boy but these were some good.  I was quite full up after eating two one and a half of them.  When I think of how much I used to be able to eat when I was younger I am quite amazed.  Somewhere along the way my appetite has drastically changed.  We used to be able to eat a pizza in the evening for a snack or a box of Kraft dinner, and this was after having had a full dinner earlier on.  Mind you back then we didn't go to bed until gone midnight most nights and nowadays we are all tucked in by 9 o'clock at the latest!  I guess we have officially become old fogies!

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Baked Chicken and Sausage Gumbo – Eating Soup with a Knife?

Most “shortcut” recipes are designed to save you time, but that’s not the case with this “Baked Chicken and Sausage Gumbo.” The cooking time is just about the same, maybe longer, but what this oven-based method does save you from is all that time having to stand in front of the stove, which frees you up to do...  to read the rest of Chef John's article about Baked Chicken and Sausage Gumbo, please follow this link to become a member.)

Follow this link to get a complete, printable written recipe for Baked Chicken and Sausage Gumbo!

And, as always, enjoy! 

If you want more information about why the blog format has changed, and why we're now offering complete written recipes, please read all about that here. 

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Buffalo Chicken Wings in a Jar – Because “Thighs in a Jar” Sounds Weird

Every year around this time, I try to think of variations, adaptations, and/or creative manipulations for classic, football party-friendly snacks, and this Buffalo Chicken Wings in a Jar recipe is a perfect example. My goal here (as I try to make this sound way more cerebral than it really is), was to offer all the ... to read the rest of Chef John's article about Buffalo Chicken Wings in a Jar, please follow this link to become a member.)

Follow this link to get a complete, printable written recipe for Buffalo Chicken Wings in a Jar!

And, as always, enjoy! 

If you want more information about why the blog format has changed, and why we're now offering complete written recipes, please read all about that here. 

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Double Chicken Tea – Like Drinking Chicken

Sipping on a nice, hot cup of chicken broth is one thing, and a wonderful thing, but by doubling the amount of bones and meat we use to make it, and then reducing the final product by half, we’re talking about an entirely different experience all together. For lack of a better description, this double chicken tea is like... to read the rest of Chef John's article about this amazing broth, please follow this link to become a member.)

Follow this link to get a complete, printable written recipe for Double Chicken Tea!

And, as always, enjoy! 

If you want more information about why the blog format has changed, and why we're now offering complete written recipes, please read all about that here. 

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Baked Chicken Parmesan Dip – Is Chicken Parm Better with a Spreader?

One of my all-time favorite things to do in the kitchen is to turn classic recipes into party dips. Whether it’s a sandwich like the Reuben, or the Philly cheesesteak, or a bar snack like Buffalo chicken wings, there’s just something very satisfying about transforming them into a dippable, spreadable form; and this baked chicken Parmesan dip was no exception.

To read the rest of Chef John's article about Baked Chicken Parmesan Dip, please follow this link to become a member.

Follow this link to get the complete, printable written recipe for Baked Chicken Parmesan Dip! 

And, as always, enjoy! 

If you want more information about why the blog format has changed, and why we're now offering complete written recipes, please read all about that here. 

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Chicken, Bacon, Mushroom & Stilton Pie

Chicken, Bacon, Mushroom & Stilton Pie

One of my all-time favourites, a truly delicious & flavoursome pie – comfort food at its best!

Serves 6-8

Prep time:  15 minutes (plus cooling time)

Cooking time: 1 hour 15 minutes

Ingredients

50g butter

1 onion, peeled & finely chopped

1 garlic clove, peeled & finely chopped

250g chestnut mushrooms, halved

200g smoked bacon lardons

6 skinless & boneless chicken thighs, cut into bite sized pieces

50g plain flour

200ml chicken stock

150ml white wine

100ml double cream

100g stilton, crumbled 

Small handful fresh parsley, chopped

Sea salt & freshly ground pepper

375g ready-rolled short crust pastry

375g ready rolled puff pastry

1 egg beaten

To serve

Seasonal vegetables

Method

1.    For the filling, melt the butter in a large frying pan on a medium heat.  Add the onion, garlic, bacon and mushrooms – fry for 5 minutes until lightly browned.

2.    Season the chicken and add to the and cook everything for 5 minutes, turning occasionally.

3.    Stir in the flour to the chicken mixture then gradually add the stock and bring to a simmer.  Cook for 2 minutes until the sauce is smooth and thick then pour in the wine and cream.  Bring to the boil, add the stilton and reduce to a simmer for 15 minutes.  Season generously and sprinkle with parsley.  Remove from the heat, cover and allow to cool.

4.    Preheat the oven to 190°C/Fan assisted 170°C/Gas mark 5.

5.    Roll out the short crust pastry to 4mm thick and line a 1.2 litre pie dish, leave the excess pastry hanging over the edge.  Spoon the cooled chicken mixture into the dish and brush the edge of the pastry with the beaten egg.

6.    Roll out the puff pastry to 4mm thick and large enough to cover the pie.  Place the pastry over the pie and press the edges firmly together to seal and trim neatly.  Brush the top of the pastry with the beaten egg.  Decorate with trimmings and brush with more egg to glaze.  

7.    Bake in the oven for 40-45 minutes until the pastry has puffed and is golden brown.  Serve with seasonal vegetables.  Enjoy!

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